Preparation Time: 10 minutes
Cook Time: 20 minutes
Cut: Boneless chicken
Serves: 8
Ingredients
4 chicken breasts, skinless, boneless
½ tsp (2.5 ml) salt
½ tsp (2.5 ml pepper
½ cup (125 ml) flour
¼ cup (60 ml) butter
2 Tbsp (30 ml) canola oil, divided
½ cup (125 ml) onion, finely diced
4 garlic cloves, minced
1 tsp (5 ml) Italian seasoning
½ cup (125 ml) sundried tomatoes, chopped
1 cup (250 ml) chicken broth
1 cup (250 ml) 10 % cream
½ cup (125 ml) Parmesan
freshly ground pepper
Preparation
Slice each breast horizontally to create 8 thin cutlets. Season with salt and pepper. Place flour in shallow bowl and dredge each cutlet, shaking off excess and discard remaining flour.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of canola oil over medium high heat. Add four cutlets and fry for 4 minutes on each side. Transfer to a clean plate. Add another 1 tablespoon of butter and 1 tablespoon of canola oil to skillet and repeat with remaining four cutlets. Transfer to the plate.
Add remaining butter and onions to the pan and cook for about two minutes. Add garlic and Italian seasoning and combine. Add chicken broth and sundried tomatoes. Combine and bring to a simmer for five minutes. Add cream and parmesan, combine.
Return the cutlets to the pan and simmer for additional ten minutes until internal temperature of chicken breast reads 165F (74C). Sprinkle with black pepper and serve over pasta or rice.
